Zucchini season has arrived! And it is here in full force. Like, kids are leaving anonymously left zucchini on people’s porches kind of in force. 😅 We are making 🌽 🧀 Zucchini Cheddar Cornbread Bake!
We grate the zucchini, we drain it within an inch of its life (this is critical!), then mix it with plenty of sharp cheddar (+ sweet corn, a sneaky jalapeño and a box of corn muffin mix- yes really!).
We bake it until it is ridiculous, savory, golden and cheesy- probably the most wonderful thing you are going to pull out of your oven all month long. It slices perfectly and reheats well throughout the week.
It will make a zucchini believer out of even the pickiest kid/partner/friend. Just give it to them and watch them devour it. What the best part? Nobody has to know it is healthy. 🤫
Why You Must Drain the Zucchini
- Zucchini’s 95% water – get lazy with draining it and your ‘casserole’ will be nothing more than a runny puddle of sogginess.
- Grate, then twist hard as you can in a clean tea towel/cheesecloth until water stops coming.
- Salting it first for 10min also works a charm, extracting even more water before squeezing pat (with paper towels) dry just before making for good measure – drier the better.
- It is not an exaggeration, a zucchini base has to be totally dry for the eggs/corn bread mix to adhere and bind. Fail in that squeeze and your casserole’s going to end-up sloppy.
Making It Spicier or Milder
WANT MORE HEAT? Stacking the pepper. Seeds IN those jalapeno then add another whole jalapeno or two! Serranos instead for a sharper heat or if you are feeling dangerous then dice up a habanero. And maybe even a pinch of cayenne or few shakes of your favourite hot sauce into the batter with them.
CUTTING THE HEAT? Seed right out, halved or replaced with diced bell pepper – no seeds and no heat! The cheddar and corn add a sweetness. So still tastes good. No flames needed!
Garden Zucchini Casserole Step-by-Step Tips
Alright, my dear, this zucchini corn casserole is the savory, cheesy side dish you’ve been missing from your summer dinners.
Grease an 8 × 8-inch baking dish with nonstick spray or butter and preheat the oven to 350°F.
Shredded zucchini, chopped onion, half the cheese, fresh corn kernels, chopped jalapeño, eggs, garlic powder, cumin, salt, and pepper should all be blended in a big bowl.
Let those flavors mingle.
Add the corn muffin mix gradually until it is completely mixed and there are no dry areas remaining.
Evenly distribute it into the baking dish you’ve prepared, then cover with the remaining cheese.
Bake for 50 to 55 minutes, or until the top is beautifully browned and the middle is set.
To obtain those simple, clean cuts and to really bring out the flavors, serve it warm.
Mission Accomplished.
Can You Make This Ahead?
- ASSEMBLE AHEAD, BAKE LATER: Add everything except for half the topping cheese, stir well, cover tightly and refrigerate overnight or up to 24 hours. Put on the remaining cheese right before baking. Note: the zucchini may weep overnight. It is best to quickly drain it before using.
- BAKE NOW, REHEAT LATER: Put everything in, then refrigerate once cooked. Reheat at 325°F.
- FREEZE FOR LATER: Seal well under foil with kitchen roll to keep it all together and then seal this under clingfilm. Leave to thaw out for an hour at room temperature or leave to thaw in the kitchen overnight.
Similar Recipes
- Cheesy Zucchini and Potato Casserole
- Classic Scalloped Corn Casserole
- The Best Zucchini Lasagna Recipe (NOT Watery!)
- Savory Zucchini and Ham Casserole
- Herb-Seasoned Chicken Alfredo Zucchini Lasagna
- Family-Favorite Zucchini Pizza Casserole
Garden Zucchini Casserole
Ingredients
- 3 1/2 cups grated zucchini (well-drained)
- 1 white onion, finely chopped
- 16 ounces of high-quality cheddar cheese (shredded; divided)
- 1 cup thawed corn kernels
- 1 jalapeño, finely chopped (remove seeds for less heat if desired)
- 2 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 box of corn muffin mix (8.5 ounces)
Instructions
- Preheat your oven to an amazing 350∘F(175∘C). While you wait, prepare your baking dish. Grab that 8×8−inch, grease it thoroughly with nonstick spray (or a bit of butter).
- Mix all the other things into a large mixing bowl: Shredded zucchini, Chopped onion, Half your amazing cheese, Fresh corn kernels, Chopped jalapeño, Eggs, Powdered garlic, Cumin, Salt, Pepper.Stir together until well combined. Watch as those flavours merge! Let the veggies soak the seasonings!
- Gradually, add the corn muffin mix to the existing vegetable mixture. Keep stirring till it is perfectly combined. No dry spots left!
- Spread this splendid mix into your trusty 8×8−inch8times 8-inch8×8−inch greased baking dish. Make it even. Take that remainder of splendid cheese and sprinkle it over the top.
- Throw that dish into your preheated oven now for 50-55 mins. Your casserole is ready when the center is set and the top has browned! Serving it warm will give the best flavours and an easy cut!
sounds good will make this when my zuccini comes in.
I’d love t o be able to print this recipe
People on pinterest are complaining about the same thing. There’s no ‘Jump to Recipe’ either.
Can this be made in a 9×13 baking pan? If doubling the recipe, will it get done in the middle without being dry on the outside?
Ask your question where she listed this on pinterest…she seems to only respond to questions/comments on there.
Oh my goodness! Just made this and it is WONDERFUL! This recipe will be used again and again! I followed the recipe to a “T”, but used jarred candied jalapeños, and I used 8 ounces of cheddar cheese, and 8 ounces of Gruyère cheese. Thank you so much!
Loved it and will make again! Had to leave whole corn out (hubs having procedure next day) and we didn’t miss. Texture was a little soft inside, but think because I only had two smallish eggs rather than large..think three would have firmed it up more, but it sure didn’t effect the taste..was still wonderful! I did use jarred jalapeños rather than fresh, and add a sprinky dink of smoked paprika, just because:) Added a dollop of sour cream on top..yum, yum. Thank you for sharing..a keeper!
Please make this printable.
To print do ctrl P and print pages 12 thru 14.
Thanks for the tip! There’s numerous people on Pinteret & here asking for it to be printable. I haven’t seen a recipe without that option or the ‘Jump to Recipe’ option in a long time. This is too much work to do & not give folks those 2 things they want very much. Most of us aren’t going to know your useful tip…but again, thank you!
Taste was good. it was a little “soft”. Will use 3 eggs next time. I plan to add cilantro and smoked paprika. Good use of zucchini.
I just made this. It was delicious! I have another recipe for this but, it’s not as good as this one!
Made this for dinner and it is so easy to make and quite delicious! I nearly doubled the corn, omitted the cumin, and added fresh herbs from my garden. Will add to my “gotta use up my zucchini” rotation. Yummy!
Would love to be able to print receipt so I can have on hand. Thanks
Has anyone tried it with bisquick? I really despise cornbread, but like the concept
I have a very similar family recipe that uses Bisquick and it is delicious. I can only imagine that it would work within this recipe as well.
Last minute dinner and came across this. Had a huge zucchini in the fridge…thank god. So I put all the ingredients together and popped that thing in the oven. I can’t wait
Are you supposed to make the cornbread mix according to the box directions and then add it, or just add the dry mix by itself?
I was wondering the same thing! Did you make the recipe with the dry cornbread?
Good question
This is a wondeerful recipe and I will use it again and again. The taste is great and the texture makes it really fun and different. I used fresh jalapenos and they were perfect. I always have an abundance of zucchini and will make this all summer.
This recipe is delicious and easy to make. However in the heading of the recipe, where the time to make it is written, indicates 10 minutes. This does not take baking time or shredding of the zucchini into consideration. The total time to make this recipe is a little over an hour. Amazing, when it is done, but will take a while to make.